PREPARATION
Heat a griddle or large skillet over medium–low heat. In a coliseum, mix together dry constituents. Beat eggs into11/2 mugs milk, also stir in 2 soupspoons melted cooled adulation, if using it.
Gently stir this admixture into dry constituents, mixing only enough to bedew flour; do n’t worry about a manylumps.However, add a little further milk, If batter seems thick.
Place a tablespoon or 2 of adulation or oil painting on griddle or skillet.
When adulation froth subsides or oil painting shimmers, spoon batter onto griddle or skillet, making flapjacks of any size you like. Acclimate heat as necessary; generally, first batch will bear advanced heat than posterior batches.
Flip flapjacks after bubbles rise to face and bottoms brown, after 2 to 4 twinkles.
Cook until alternate side is smoothly browned. Serve, or hold on an ovenproof plate in a 200- degree roaster for over to 15 twinkles.